Spicy Caesar Salad with Chipotle Dressing

Not an Italian invention at all, the Caesar salad was first made in Tijuana, Mexico. This tidbit offers creative license to use a uniquely Mexican ingredient, chipotle peppers, in this dressing.

Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 2


  • 2 Tbsp. lime juice
  • 1⁄4 cup grated Parmesan cheese
  • 2 anchovy fillets, rinsed and minced
  • 2 garlic cloves, smashed
  • 1 tsp. Dijon mustard
  • 2 Tbsp. mayonnaise
  • 1 tsp. minced chipotle pepper in adobo sauce
  • 1⁄4 cup extra-virgin olive oil
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 4 cups washed, dried, and chopped romaine lettuce
  • 1 cup shredded cooked chicken breast
  • 1⁄2 cup pitted Kalamata olives
  • 1 cup croutons


  • In a large mixing bowl, combine lime juice, Parmesan, anchovy, garlic, mustard, mayonnaise, and chipotle pepper. Whisk together well. Slowly whisk in the olive oil in a slow stream. When incorporated, season with salt and pepper.
  • Add the lettuce and toss well. Place in the center of a large salad plate and toss the chicken, olives, and croutons over the salad.